1. One each for Songhua Egg and Salted Duck Egg.
2. Dice the egg and dice the ham.
3. Fill the pot with oil and fry the garlic slices.
4. Pour in songhua eggs and salted duck eggs.
5. Stir-fry over low heat until bubbling.
6. Add 1 large bowl of stock, the ribs soup I added.
7. Turn the heat to a boil, pour the ham, and continue to cook on the high heat so that the soup will be thicker.
8. Wash one baby cabbage.
9. Cut the baby cabbage into eight portions. I severed the roots of the baby cabbage, and some of the leaves were scattered during the cutting.
10. Put water in a pot to boil, add some salt, add baby cabbage, blanch it, bring it to the boil, remove it for use.
11. When the soup in the pot is heated until the soup becomes thicker, add the blanched baby cabbage (I tasted the saltiness of the soup before adding baby cabbage. This time the salted duck egg used was a bit salty. Add the ham, the saltiness is enough , I didn't put any more salt).
12. Boil the baby cabbage for about 2 minutes, and cook until it is broken.
13. Pour the soup and vegetables into a bowl, add some goji berries to decorate.
Tips:The saltiness of the soup is based on the different ingredients used to control the amount of salt.
Buy on JD
Buy on Amazon